A tea-time treat!
125 g Butter
140 g Sugar Light Muscovado
2 large Eggs
1 tsp Vanilla Extract
2 tsp Baking Powder
225 g Flour Plain
50 ml Milk
85 g Walnuts Chopped
3 Bananas Very ripe
Heat the oven to 180c/160c fan. Grease a 2lb loaf tin with plenty of butter.
Add the sugar, eggs and butter in a stand mixer and mix well. Slowly add the flour and baking powder and mix well.
Mash the bananas in a separate bowl and then add the mash to the mix along with the chopped walnuts. When everything is well mixed, pour it into the loaf tin. I like to sprinkle some golden caster sugar on top and add a few walnut halves for decoration.
Place in the center of the oven and cook for about 40 – 50 minutes or until a skewer comes out clean. I prefer my cake to be ever so slightly under cooked, rather than over cooked. Allow the cake to cool a bit while still in the tin for about 10 minutes then transfer to a wire rack to cool completely.
If there are any left-overs(!), the cake can be stored wrapped in clingfilm for up to 2 days or it can be frozen for a month. If serving from frozen, allow it to defrost and warm through in a microwave before serving.
Ingredients
- 125 g Butter
- 140 g Sugar Light Muscovado
- 2 large Eggs
- 1 tsp Vanilla Extract
- 2 tsp Baking Powder
- 225 g Flour Plain
- 50 ml Milk
- 85 g Walnuts Chopped
- 3 Bananas Very ripe
Instructions
- Heat the oven to 180c/160c fan
- Grease a 2lb loaf tin with plenty of butter
- Add the sugar, eggs and butter in a stand mixer and mix well.
- Slowly add the flour and baking powder and mix well.
- Mash the bananas in a separate bowl and then add the mash to the mix along with the chopped walnuts.
- When everything is well mixed, pour it into the loaf tin. I like to sprinkle some golden caster sugar on top and add a few walnut halves for decoration.
- Place in the center of the oven and cook for about 40 - 50 minutes or until a skewer comes out clean. I prefer my cake to be ever so slightly under cooked, rather than over cooked.
- Allow the cake to cool a bit while still in the tin for about 10 minutes then transfer to a wire rack to cool completely.
- If there is any left-overs(!), the cake can be stored wrapped in clingfilm for up to 2 days or it can be frozen for a month. If serving from frozen, allow it to defrost and warm through in a microwave before serving.